This is a comforting, indulgent hug in a bowl, full of the flavours of autumn with a warming kick from the chilli. This recipe is great for using up your leftover halloween pumpkin, but would work equally with any other of the season’s squash (like Crown Prince, Butternut or Delicata). The addition of the chestnut and toasted sourdough topping adds another dimension.
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Sweet pumpkin, earthy chestnut mushrooms, and strong, musky sage; super seasonal autumn flavours all come together in this dish. Eating it feels like sinking into massive feather duvet in front of a roaring fire whilst it snows outside.
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This is fast becoming my go-to work-from-home lunch; it’s my spicy ten-minute rice noodle & edamame salad. I love it because it’s low calorie, veggie, but has 17g protein thanks to the edamames, and it comes together in under 10 minutes!
It’s also great for using up spring onions and fresh coriander which I seem to always have left over in the fridge.
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As I’m sure most readers will know by now, I’m not vegetarian, but I often use this blog to champion the approach of eating “less and better” meat. One of the ways we do this in our house is to eat plant based ‘meat alternatives’ fairly often – and as we always have onions, carrots and mushrooms sitting in our fridge (and fresh thyme growing in our garden), this rich and tasty veggie ragu is one of our household favourites. I hope you like it!
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